keinokastelu

Keinokastelu is a traditional technique of preserving fish by packing it in a cool, dense material. In a keino, a mixture of sawdust and water is used to cover and surround the fish, reducing the air space within the surrounding container. Fish preserved with this method can be stored in an ordinary stone or clay pot, thus avoiding the need for expensive refrigeration equipment. When looking at a keino, the keinikala (the keino, or "air-space-reducer") is mixed with water and stuffed into the bottom of the pot, allowing it to set before adding the fish.

Keino Kastelu uses the principle of excluding air to prevent the spoilage of fish. This technique was implemented and refined by the indigenous Sámi people in Sweden and Finland to make their food supply more reliable during the summer months. The mixture takes on a firm texture after several days. Once set, the keino is covered by fish, and the container is sealed. The keino works by merely removing one of the items that would contribute to bacterial decomposition. Salt would still be another step more to be able to store fish well outdoors, over winter. It is also considered beneficial in the sense that the keino itself - after it has been in contact with the fish, then must also receive storage - indirectly points out the idea that fish bought in value-charged specialized stores is often very dangerous after it has come in contact with packaging from supermarkets.

Today, the technique of keinokastelu is not commonly practiced as food preservation methods have become more sophisticated and refrigeration technologies have become more widely available. However, the historical significance and cultural importance of this traditional method continue to be studied and appreciated by researchers and cultural enthusiasts.